Garlic Chicken Reviews

Here is another popular al ajillo preparation. I use chicken thighs for this dish because they remain juicier and are more flavorful than breasts, but chicken wings also work well. If you like a little heat, add a pinch of hot paprika or cayenne pepper with the sherry.

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Reviews

This dish was so savory and delicious that I think about, and crave it. So, I will make it again tonight.
I made it on the stove top with a slightly different method and one substitute. I only had about a tbsp. of sherry left so used that and unspiced rum to make up the 1/2 cup. I used 6 large garlic cloves and sliced them 1/8" thick then sauteed them in the oo until golden. Removed the garlic from the pan and browned the wings. Drained the fat from the pan, added the garlic and the rest of the ingredients and continued on with the pan variation. Served with halved acorn squash sprinkled with salt and cinnamon, and broccoli roasted in a small covered baking dish with a bit of chicken broth, oo and salt until very tender. My husband and I didn't come up for air - it was so good.

This is the second time I have made this and it tastes just the way it does in Spain. I use enough oil not necessarily way the recipe states and good Spanish pimenton to marinate the chicken. Brown the chicken as directed and put in all the garlic as smashed cloves when turning the chicken. Add the liquid and let simmer on the stovetop until only a couple of TB remain and the meat is glazed. The garlic will be soft and the chicken luscious.

This was a big hit, and I'll definitely be making it again. The only change I'd make is to reduce the amount of oil - the sauce definitely didn't need 1/3 cup.
I also added red potatoes (quartered and unpeeled) into the baking pan and roasted them in the sauce with the chicken. They came out great!

Had a tapas themed recipe exchange last week and I made this dish. Definitely a winner! I served it with saffron rice. Very easy to make - I wouldn't change a thing. I picked up smoked paprika by mistake and it gave it a wonderful flavor.

Lovely, subtle, and flavorful. Be sure
to use Spanish smoked paprika
(pimenton) and feel free to be liberal
with the garlic! Choose a nice sherry,
one you wouldn't mind drinking.
Standard cooking sherry would be a
disaster. I'm looking forward to making
variations on this lovely dish.